This ridiculously amazing Asian ramen salad will have you and your guests going back for thirds and fourths. Everyone will be asking for the recipe and you'll want to bring this easy dish to every potluck!
Comeback Sauce. Once you make this, you will always keep a jar in your fridge. It goes with EVERYTHING. Even if you’ve never heard the name, you probably know it, too. The sauce that’s served by the steak house chain made famous by the onions that bloom.
RAMEN NOODLE SALAD - 1 pack slaw, green onions finely chopped, 1/2 cup toasted seeds (sunflower or almonds) 2 packs ramen noodles (chicken flavor) broken into small pieces i make this all the time! my dressing recipe though is 1/2 cup olive oil, 1/3 cup sugar, 1/4 cup apple cider vinegar and the two packets of chicken seasoning. Instead of 3/4 cup oil 1 tbsp pepper (scant) 4 tbsp vinegar 4 tbsp sugar 1 of the chicken pack flavorings in ramen noodle package
Paula Deen's Corn Salad: A keeper. Took to a family BBQ where they practically licked the bowl clean! Didn't have red onion or green pepper, used green onions-- one bunch. Made it the night before and just added a little extra mayo when I added the chili cheese Fritos right before serving.
Ranch Potatoes- 8-10 medium potatoes, 1 can cream of mushroom soup (or cream of chicken), 1 1/2 cup milk, 1 envelope ranch dressing mix, 2 cups shredded cheddar cheese, salt and pepper and 6 bacon slices.
Slow Cooker Beef Tips Rice Recipe...it’s so easy and hearty. Put all the ingredients in the slow cooker in the morning and come home to the delicious smells of dinner ready-to-eat. Serve with a quick side dish or salad along with the rice for a fabulous meal.
Coleslaw Crunch Salad, Sue made this for our sleep over and it was yummy! 3/4 cup salad oil 1/3 cup sugar 1/3 cup white vinegar 2- 2.8 oz packages beef flavored Ramen Noodles 1 16 oz pkg shredded cabbage with carrots coleslaw mix (about 8 cups) 1 cup slivered almonds, toasted 2 medium carrots, shredded (1 cup) 1/2 cup sliced green onions 1/2 cup shelled sunflower seeds
BLACK BEAN & CORN PASTA SALAD 1 (16-ounce) box rotini tri-colored pasta, cooked 2 cans black beans rinsed and drained well 1 small bag frozen corn, thawed 1 can Rotel 4 green onions, chopped ½ cup bell pepper, chopped ½ cup white onion, chopped 2-3 Tablespoons fresh cilantro chopped ¾ of a large bottle of Zesty Italian dressing Mix all together and refrigerate at least 2 hours.
Bacon Ranch Pasta Salad 1 (12 ounce) box noodles, cooked and chilled 5 -7 slices bacon (I use turkey) 1/2 cup peas, canned, or frozen (if using frozen, boil & cool before adding) 1/2 cup carrot, shredded 1 ranch dressing mix 3/4-1 1/4 cup Miracle Whip light (sufficient to coat)